slices of bacon (as many
slices of bacon as there are chicken tenders}

If
you have time,
brine
the chicken
tenders for 45
minutes in a
mixture of ¼
cup sugar, ¼
cup salt, and
4 cups of
water.
The brine will
make the
chickenthat
much more
juicy. If
you don't, the
bacon
does a great
job
by itself of
keeping the
chicken from
drying
out. Preheat
the oven to
375°.
Mix the brown
sugar and
chili powder
or other
seasoning
together
well. Take
the chicken
tenders out of
the brine.
Pat the
chicken
tenders dry
and roll
them in the
brown sugar
seasoning.
Wrap a
slice of
bacon
diagonally
around each
chicken tender
and fasten it
on
each end with
toothpicks.
Crinklesome
aluminum
foil so that
the chicken
tenders can
bake on it
while the
bacon
drippings
drain away,
and line a
baking pan
with it.
Put
the chicken
tenders on the
foil
lined baking sheet
and sprinkle
more of the brown
sugar
seasoning over
each chicken
tender.
Bake
for
25
minutes.
Serve.